Sunday, May 2, 2010

Fridays around here are like a revolving door and probably not too different from your working week. It’s all about getting our client orders organized, out and delivered as well as preparing for the coming week.

There are things that need to be taken care of prior to the weekend and items we push out into the coming week. Instead of meetings or reports, ours center around conversations such as “do we really need to break down (clean & slice) 100lbs of onions today?”(They can wait until Monday), and “what’s on the cleaning schedule for this week” (Scrubbing down the inside of the dishwasher).

Once the tarts are out the door, it’s time to start preparing for the coming week. Produce orders and ingredients (like 1000lbs of Shepherd’s Grain flour) which have started arriving Thursday continue to stream through the day and need to catalogued (we keep track of everything here!) and are either processed into tart fillings or put away for future use. Then we clean, scrub the kitchen end to end so we can hit the ground running come Monday.

As our current schedule is Monday – Friday, we use Fridays as chance to catch-up on the week’s events and upcoming ones (farmer’s markets, any catering), work on recipe development and figure out how we want the coming week to work (What’s that yiddish proverb?Mentsch tracht, Gott lacht - translation: Man plans, God laughs…Luckily we’re agile and can handle a little ribbing now and then.)

So as I’m writing this on a Sunday and you might be reading this early in your work week, just remember, if you ever feel like breaking out of your own routine, there’s a 100lbs of onions which could use your help!